Candy Cane Cheese Danish Recipe 465

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CANDY CANE CHEESE DANISH RECIPE - (4.6/5)



Candy Cane Cheese Danish Recipe - (4.6/5) image

Provided by á-11135

Number Of Ingredients 9

CANDY CANE:
2 tubes crescent rolls
1 package Philly Cream Cheese, softened
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 can cherry pie filling
GLAZE:
1 cup powdered sugar
1 tablespoon milk, whole preferred

Steps:

  • Preheat oven to 350°F. Unroll each of the crescent rolls and set two sections aside to make the twist strips. Lay out the crescent roll sections in the shape of a candy cane. Use a pizza cutter or a knife to help shape it if needed. In a medium mixing bowl, combine together the cream cheese, powdered sugar and pure vanilla extract, mix well. Spread the cream cheese mixture on top of the crescent roll in the candy cane shape. Spoon the pie filling on top but don't let it get too close to the edges. Cut the pieces you set aside earlier into strips and twist each one then place them on top of your filling to create the stripes of the candy cane, slightly pinch the sides down so each twisted strip stays put. Bake for 12 to 13 minutes or until the crescent rolls are golden brown. Mix together the ingredients for the glaze and drizzle over the warm candy cane. ENJOY!

EASY CHEESE DANISH



Easy Cheese Danish image

These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 large egg yolks
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water

Steps:

  • Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.

Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

EASY CREAM CHEESE DANISH



Easy Cream Cheese Danish image

This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.

Provided by Natalie

Categories     Bread     Yeast Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 9

2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
¾ cup white sugar
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  • In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  • Bake in preheated oven for 20 to 30 minutes.
  • In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g

EASY CANDY CANE DANISH



Easy Candy Cane Danish image

Make Christmas morning spectacular for everyone with an Easy Candy Cane Danish! This simple candy cane danish is shaped like a real candy cane.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h10m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
2 Tbsp. flour
1 egg, beaten
2 tsp. almond extract, divided
1/2 cup sliced almonds, toasted, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup cherry pie filling
3/4 cup powdered sugar
1 tsp. water

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
  • Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
  • Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
  • Bake 20 to 25 min. or until golden brown. Cool completely.
  • Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.5622 g, Sugar 0 g, Protein 2 g

HOLIDAY CHERRY CHEESE DANISH



Holiday Cherry Cheese Danish image

Our family of seven is thrilled when I serve this cherry-cheese Danish. -Doris Hostetler, Clarkrange, Tennessee

Provided by Taste of Home

Time 55m

Yield 2 coffee cakes.

Number Of Ingredients 16

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup sour cream
2 large eggs
3 tablespoons sugar
1/4 teaspoon salt
3 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large egg yolks
2 teaspoons vanilla extract
TOPPINGS:
1 tablespoon confectioners' sugar
1 jar (12 ounces) cherry jam

Steps:

  • In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.

Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CANDY CANE CHEESECAKE



Candy Cane Cheesecake image

You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!

Provided by CARRIELOVESKEITH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P1DT2h40m

Yield 12

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
¼ teaspoon salt
1 ¾ cups white sugar
½ cup sour cream
2 ½ teaspoons vanilla extract, divided
3 eggs
½ teaspoon peppermint extract
2 dashes red food coloring
½ cup crushed peppermint candies

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
  • Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
  • Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
  • Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
  • Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
  • Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g

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